On food and cooking the science and lore of the kitchen ( PDFDrive ) 20

Chapter 1 Milk and Dairy Products Mammals and Milk The Evolution of Milk The Rise of the Ruminants Dairy Animals of the World The Origins of Dairying Diverse Traditions Milk and Health Milk Nutrients Milk in Infancy and Childhood: Nutrition and Allergies Milk after Infancy: Dealing with Lactose New Questions about Milk Milk Biology and Chemistry How the Cow Makes Milk Milk Sugar: Lactose Milk Fat Milk Proteins: Coagulation by Acid and Enzymes Milk Flavor Unfermented Dairy Products Milks Cream Butter and Margarine Ice Cream Fresh Fermented Milks and Creams Lactic Acid Bacteria Families of Fresh Fermented Milks Yogurt Soured Creams and Buttermilk, Including Crème Frche Cooking with Fermented Milks Cheese The Evolution of Cheese The Ingredients of Cheese Making Cheese The Sources of Cheese Diversity Choosing, Storing, and Serving Cheese Cooking with Cheese ... Creams and Buttermilk, Including Crème Frche Cooking with Fermented Milks Cheese The Evolution of Cheese The Ingredients of Cheese Making Cheese The Sources of Cheese Diversity Choosing, Storing, and Serving Cheese... Proteins: Coagulation by Acid and Enzymes Milk Flavor Unfermented Dairy Products Milks Cream Butter and Margarine Ice Cream Fresh Fermented Milks and Creams Lactic Acid Bacteria Families of Fresh Fermented Milks